Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole portobello mushrooms; 1 teaspoon olive oil; 1 teaspoon balsamic vinegar; 1 pinch Salt and black pepper; 1 whole leek; 2 cups spinach leaves; ½ cup cannellini beans; 2 tablespoons grated Parmesan cheese

Meaty portobello mushrooms filled with a savory mixture of leeks, spinach, and cannellini beans, topped with melted Parmesan cheese. A delicious vegetarian main dish that's both hearty and nutritious.

2 servings

35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 whole portobello mushrooms
•1 teaspoon olive oil
•1 teaspoon balsamic vinegar
•1 pinch Salt and black pepper
•1 whole leek
•2 cups spinach leaves
•½ cup cannellini beans
•2 tablespoons grated Parmesan cheese

Cooking Instructions

1.
Preheat the oven to 450°F. Set the mushrooms gill side up on a rimmed baking sheet. Drizzle with the oil and vinegar and season with salt and pepper. Bake for 15 minutes.
15 min
2.
Meanwhile, coat a large nonstick skillet with cooking spray; place over medium heat. Add the leek; cook for 5 minutes, stirring. Add the spinach a handful at a time, stirring constantly, until it cooks down. Stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavors.
10 min
3.
Fill the mushroom cavities with the spinach mixture. Sprinkle with the cheese. Bake for 10 minutes, until the mushrooms are warmed through and the cheese is melted. Serve.
10 min